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Friday, July 3, 2015

When it comes to chicken wings, many people think the hotter and spicier the better. But that doesn't work for everyone! My kids are the perfect example. The oldest likes foods on the mild side, the middle child loves spicy foods and the youngest? Well, she's one picky eater, so it's always up in the air whether she will like a new food or not. But guess what? All three of them loved these wings!

Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.

Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown. The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.

If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.

All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find. We served these wings with steamed edamame and fried rice. Enjoy!!

Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray. Set aside.

In a large bowl combine the wings, canola oil and salt and pepper. Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up. Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.

In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.

Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken. Transfer the wings to a platter, sprinkle with chopped green onions and serve.